Ingredients
Scale
- 24 ounces broccoli florets (approximately 5 cups)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan cheese
- 3 tablespoons freshly squeezed lemon juice
Instructions
- Preheat your oven to 425°F (220°C) and lightly oil a baking sheet or line it with nonstick spray for easy cleanup.
- Arrange broccoli florets in a single layer on the prepared baking sheet.
- Drizzle with olive oil and sprinkle with minced garlic.
- Season with kosher salt and freshly ground black pepper, to taste.
- Toss gently to coat the broccoli evenly with the oil, garlic, and seasonings.
- Roast in the oven for 10-12 minutes, or until the broccoli is tender and slightly crispy on the edges.
- Remove the broccoli from the oven and sprinkle it immediately with freshly grated Parmesan cheese.
- Drizzle with freshly squeezed lemon juice for a bright, tangy finish.
- Serve immediately while warm.
Notes
- Cut the florets into uniform sizes for even cooking.
- Avoid overcrowding the baking sheet to ensure the broccoli roasts instead of steaming.
- Check the broccoli at the 10-minute mark to avoid overcooking, which can make it mushy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes